The impressive ease with which the Japanese-made MAC knives slice through soft tomatoes or stumpy carrots reminds you of those old Ginzu commercials. After a couple of months of trying out these high-carbon, molybdenum-steel knives in the test kitchen, we’ve found that the MAC is successful at nearly all cutting tasks. The blades are thinner and lighter than most well-known European and American knives, which makes for quick, easy movements when slicing. Also, unlike many high-carbon knives, the MACs are stain resistant and hold their edge well. An 8-inch chef’s knife is $58.50 atA Cook’s Wares.